I believe it was here that I saw the instruction for making a plain
white sugar syrup that comes to a rather thick consistency, that does
not tend toward crystals, and that can be stored in the refrigerator for
use as a quick, "grainless" sweetening for iced tea. I cannot find the
thread within which this was discussed, and I'd like to make this to
have on hand. All I remember about the method is only white sugar and
water were combined, boiled and simmered for a spell, but I need the
measurements and boil/simmer timing. Might someone repost the
instructions, please?

Picky ~JA~

On 2004-06-26, Richard's ~JA~ > wrote:
> I believe it was here that I saw the instruction for making a plain
> white sugar syrup that comes to a rather thick consistency, that does
> not tend toward crystals, and that can be stored in the refrigerator for

It's called "simple syrup" and a jillion recipes can be found on the net.
Here's the first one under Google:

http://www.cooksrecipes.com/beverage...ea-recipe.html

nb

On Sun, 27 Jun 2004 00:54:35 GMT, notbob > wrote:

>On 2004-06-26, Richard's ~JA~ > wrote:
>> I believe it was here that I saw the instruction for making a plain
>> white sugar syrup that comes to a rather thick consistency, that does
>> not tend toward crystals, and that can be stored in the refrigerator for
>
>It's called "simple syrup" and a jillion recipes can be found on the net.
>Here's the first one under Google:
>
>http://www.cooksrecipes.com/beverage...ea-recipe.html
>
>nb

Howdy,

Many, many years ago, I worked in a kitchen that prepared food for
about 500 people each day.

Early one morning, the baker asked that I help him by making about 50
gallons of simple syrup. As he instructed, I filled a huge container
with sugar. I then started to fill another (of the same size) with
water, but the baker quickly intervened. He showed me that I could
simply pour about a quart of hot water into the center of the sugar
and then stir until all the sugar dissolved. It took a while, but well
more than a hundred pounds of sugar eventually dissolved in that very
modest amount of water...

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"notbob" > wrote in message
news:_toDc.102058$Hg2.40932@attbi_s04...
> On 2004-06-26, Richard's ~JA~ > wrote:
> > I believe it was here that I saw the instruction for making a plain
> > white sugar syrup that comes to a rather thick consistency, that does
> > not tend toward crystals, and that can be stored in the refrigerator for
>
> It's called "simple syrup" and a jillion recipes can be found on the net.
> Here's the first one under Google:
>
> http://www.cooksrecipes.com/beverage...ea-recipe.html
>
> nb

That was my thought also, but simple syrup isn't very viscous. I wouldn't
describe as the OP does.

(notbob) shared....
>It's called "simple syrup" and a jillion
>recipes can be found on the net. Here's
>the first one under Google:
>http://www.cooksrecipes.com/beverage...ea-recipe.html
NotBob, thank you ever so much!

Picky ~JA~

On 2004-06-27, Richard's ~JA~ > wrote:

> NotBob, thank you ever so much!

You're welcome.

Hey, even I was educated. I've never run across this version with corn
syrup. So, be a contributer and get back to us on how you like it.

nb

notbob wrote:

> Hey, even I was educated. I've never run across this version with corn
> syrup. So, be a contributer and get back to us on how you like it.

Because corn syrup is an invert sugar, it will retard
crystallization. The tendency toward crystallization is
strongest in a pure sucrose syrup, and reduced when
some of the sugar is in the form of simple sugars.

On 2004-06-27, Mark Thorson > wrote:

> Because corn syrup is an invert sugar, it will retard
> crystallization. The tendency toward crystallization is
> strongest in a pure sucrose syrup, and reduced when
> some of the sugar is in the form of simple sugars.

I suspected the corn syrup did something to retard crystalization, but being
chemistry challenged, didn't know why. Thanks.

nb

"Mark Thorson" > wrote in message
...
> notbob wrote:
>
> > Hey, even I was educated. I've never run across this version with corn
> > syrup. So, be a contributer and get back to us on how you like it.
>
> Because corn syrup is an invert sugar, it will retard
> crystallization. The tendency toward crystallization is
> strongest in a pure sucrose syrup, and reduced when
> some of the sugar is in the form of simple sugars.
>

But corn syrup does not taste as good as cane sugar. Never had any problems
with crystallization so I'm sticking with good taste.

Corn syrup is good for sweetening wine, though, if you are a home
brewer/vintner.
Ed

http://pages.cthome.net/edhome

On Sat, 26 Jun 2004 16:30:23 -0700,
(Richard's ~JA~) wrote:

>I believe it was here that I saw the instruction for making a plain
>white sugar syrup that comes to a rather thick consistency, that does
>not tend toward crystals, and that can be stored in the refrigerator for
>use as a quick, "grainless" sweetening for iced tea. I cannot find the
>thread within which this was discussed, and I'd like to make this to
>have on hand. All I remember about the method is only white sugar and
>water were combined, boiled and simmered for a spell, but I need the
>measurements and boil/simmer timing. Might someone repost the
>instructions, please?

just put a container of plain granulated sugar under the steam's
faucet provided with any expresso machine (the one to make foamed
cappuccino)...

best,

Jiminy